The rich, unctuous texture and pronounced fruity flavor of a dry gewürztraminer from France’s Alsace region will provide a lovely contrast to these strong, spicy flavors.

Ingredients for 4 SERVINGS

• jalapeño peppers, seeds and ribs removed
• 4 cloves garlic, 2 smashed, 2 minced
• 1/2 cup lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
• 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
• 1 tablespoon cooking oil
• 1 teaspoon Asian sesame oil
• 1/2 teaspoon salt
• 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
• 6 tablespoons rice-wine vinegar
• 1 tablespoon sugar
• 1/4 teaspoon dried red-pepper flakes
• 1 1/2 tablespoons water

Directions

1. Light the grill or heat the broiler. In a blender or food processor, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.
2. Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.
3. Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.

Notes
Asian fish sauce is available at Asian markets and many supermarkets

The red sauce is made from the same ingredient used to give barbeque pork it’s red colour & taste – Thai teriyaki seasoning. Here I’ve used it with duck, since duck is a heavier meat that goes well with the taste. I use to work in a restaurant and this was a favorite among farangs (western foreigners).

Ingredients
400 gms Duck Breast
1 Tablespoon Butter
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1 Teaspoon Sugar
2 Tablespoons Light Soy Sauce

Preparation for Duck
1. Clean and score the duck on the meat side, but not the skin side.
2. Into a saucepan, combine the salt, sugar, light soy sauce, orange juice, lemon juice and butter. Heat until the sugar and salt have dissolved.
3. Pour this over the duck and leave to marinade overnight.
4. Grill or oven at 170 degree until cooked, approximately 20-30 minutes.

Ingredients  for The Red Sauce
1 Tablespoon Thai Teriyaki Powder
2 Tablespoons Brown Sugar
1 Teaspoon Sauce
30 gms Tamarind Pulp
50 ml Water
1 Teaspoon Corn Flour

Preparation
1. Squeeze the tamarind in the water to make it brown and release the bitter tamarind taste.
2. Put just the water part of the tamarind mix (sieve out the pulp) into a sauce pan over a medium heat.
3. Add the salt, sugar, and teriyaki powder in and cook until the sugar and sale have dissolved.
4. Mix the corn flour with 3 tablespoons of water and stir into the sauce to thicken it.
5. When its thick, pour it over the duck breast.

Serve With
Rice
Salads
Cucumber
Spring Onions

Skewered pork & green pepper (like a Kebab) but served the way we eat it at home, with a chilli and garlic sauce.

Ingredients
400 gms Pork Meat
30 gms Green Pepper
30 gms Onion
2 Tablespoons Light Soy Sauce
1 Tablespoons Dark Soy Sauce
1/2 Teaspoon White Pepper
Wooden Sticks
8 Bird Chillies
2 Garlic Cloves
1 Tablespoon Fish Sauce
1 Tablespoon Vinegar

Preparation
1. Preheat the oven to 200 degrees Celsius.
2. Clean the pork and chop it into 3cm cubes, mix with light soy sauce, dark soy sauce and white pepper. Marinade it for at least 20 minutes.
3. Chop the green pepper and onion into similar 3cm square sized pieces and skewer the pork, onion and pepper onto the sticks. Grill in the oven until cooked.
4. For the sauce, into a blender place bird chillies, garlic, fish sauce and vinegar and blend them together. Alternatively you can pound them in a Thai mortar.
5. Spoon the chilli sauce over the pork kebabs, it does not need to be cooked.

Serve With
Coriander Leaves
Lettuce

This is a salty bean sauce made with yellow soya beans. You can see it used to add a salty contrast taste in todays recipe. Once you open the bottle, keep it in the fridge